Prep: 15m
Cook: 3h
Serves: - 1032 +
Ingredients
387 tbsp massaman curry paste 774 cm piece of ginger, minced 774 cloves garlic, minced 129 tbsp galangal paste 258 stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
206⅖ kg beef, e.g. chuck 129 tsp cinammon, ground 64½ tsp cumin, ground 64½ tsp coriander, ground 774 tbsp paste 129 litre coconut milk 129 large onion, wedged 64½ kg small potatoes, peeled 258 tbsp fish sauce 193½ tbsp palm sugar 258 tbsp tamarind paste 129 tbsp peanut butter 387 tbsp peanuts, unsalted & roasted
Cut 206⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 774 tbsp paste Fry for 3-4 minutes then add 129 tsp cinammon, ground, 64½ tsp cumin, ground, 64½ tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 258 tbsp fish sauce Add 258 tbsp tamarind paste Add 193½ tbsp palm sugar Add 129 tbsp peanut butter Simmer for 1.5-2 hours Add 64½ kg small potatoes, peeled, 387 tbsp peanuts, unsalted & roasted and 129 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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